Toffee Brownies
Indulge in the ultimate chocolate lover's treat with these decadent fudgy chocolate brownies. Made with rich dark chocolate and butter, these brownies are sure to satisfy any sweet craving. The combination of dark muscovado sugar adds a deep caramel flavor while the eggs and flour create a light and moist texture. Bake a batch of these brownies for a delightful dessert or enjoy them warm for an extra gooey experience.
— Constant Cookbook
Ingredients
- 350g dark chocolate (50-60% cocoa)-Bournville is best!
- 250g unsalted butter, cut into pieces
- 3 large eggs
- 250g dark muscovado sugar
- 85g plain flour
- 1tsp baking powder
Instructions
- Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
- Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
- Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
- Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
- Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!
Yield
Makes 16 brownies
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